EFFECT OF BAKER’S YEAST-INDUCED HYPERTHERMIA ON MOTOR FUNCTION IN RATS USING STATIC AND DYNAMIC MOTOR TESTS
*Olorunfemi O. J., Asara Azibalua A. and Umana K. T.
ABSTRACT
Hyperthermia is an abnormally high body temperature caused by failure of the heat regulated mechanisms of the body to deal with the heat coming from the environment. Heat fatigue, heat syncope (sudden dizziness after prolonged exposure to the heat), heat cramps, heat exhaustion and heat stroke are commonly known forms of hyperthermia. Risk for these conditions can increase with combination of outside temperature, general health and lifestyle thereby affecting the brain and spinal cord leading to loss of possible sensation and motor function. With this regard, there is need to carry out a research study into the possible effects of induced hyperthermia on the motor function of albino wistar rats as study model while using static and dynamic motor test as test techniques for evaluation of the effect. 20 wistar rats were used and divided into 4 groups of 5 rats each. The group 1 rats were the control group, group 2 rats where administered with 0.1ml of epinephrine, while group 3 rats where induced with fever and 0.1ml of epinephrine administered. Statistical analysis was performed with SPSS-version 22.0 statistical packages, the descriptive was expressed as means, standard error of mean (SEM). The Post Hoc was used in the comparison of control group with epinephrine group 2, yeast (saccharomyces-cerevisiae)+epinephrine group 3 and yeast (saccharomyces cerevisiae) group 4. The experiment lasted for three weeks and on evaluation of the results obtained from the static and dynamic motor tests, there was a slightly significant effect of epinephrine on induced fever on the motor functions of the Wistar when compared to the control group. Hence, further studies to support the findings from this research are highly recommended.
Keywords: Hyperthermia, Fever, Epinephrine, Motor Functions, rats.
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